4 Terms
Contributors in Fish processing
Fish processing
Histidine
Fishing; Fish processing
An amino acid found bound in proteins and in the free form in fish tissues. Can be decarboxylated by some bacteria to histamine.
Honeycombing
Fishing; Fish processing
A textural defect in tuna characterised by pitted, spongy-looking meat, generally localised near the head of the fish which appears on cooking the meat, for example, in the pre-cooking stage before ...
Hypoxanthine
Fishing; Fish processing
A compound formed by chemical reactions occurring in fish muscle after death of the fish. Its concentration in a sample of fish muscle is a measure of the freshness of the fish. (Botta, 1995). Also.
Icing
Fishing; Fish processing
Putting ice among fish, as in boxing, to chill it to 0 to -0. 5°C. The ice may be derived from block ice (cake ice), i.e. Ice made by freezing water in a mould to form a block typically weighing ...
Off-flavor
Fishing; Fish processing
An unpleasant flavour or odour generated by, chemical, biochemical, or microbiological reactions occurring within the product. Examples are spoilage flavours and odours and cold storage flavours.
Omega-3 fatty acids
Fishing; Fish processing
An alternative naming system for polyunsaturated fatty acids (PUFAs). The omega (w) carbon atom in the molecule is that of the terminal methyl group corresponding to n in the other naming system ...
Omega-6 fatty acids
Fishing; Fish processing
An alternative naming system for polyunsaturated fatty acids (PUFAs). The omega (w) carbon atom in the molecule is that of the terminal methyl group corresponding to n in the other naming system ...
